|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed ready to cook chicken noodle meal that was covered while cooling and only dropped one degree in 30 minutes. CDI items uncovered to allow air flow. Suggest facility not Saran Wrap product until it is at 41F or below for storage. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single service trays used to store raw meat, stacked above prep table and soiled with leftover raw meat debris. CDI items discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed plastic partitions used in display cases that were soiled with leftover food debris. |